Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies

Marcela Quilaqueo*, Nicole Iturra, Ingrid Contardo, Sonia Millao, Eduardo Morales, Mónica Rubilar

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.

Original languageEnglish
Article number445
JournalGels
Volume8
Issue number7
DOIs
StatePublished - 17 Jul 2022

Bibliographical note

Funding Information:
This research and the APC were funded by ANID through FONDECYT project N°3200363.

Publisher Copyright:
© 2022 by the authors.

Keywords

  • beeswax
  • bigel
  • canola oil
  • carboxymethylcellulose
  • hydrogel
  • oleogel
  • sodium alginate

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